Mushroom Risotto


Mushroom Risotto

Thankyou to reader Kristen for sharing one of her family favourite meals

  • Author: Kristen Ellis
  • Yield: 3-4 1x


  • 1 Tbs extra virgin olive oil
  • 50g butter
  • 1 large oniion, finely chopped
  • 1 cup Arborio rice
  • 250g small button mushrooms, sliced
  • 2 1/2 cups hot chicken or vegetable stock
  • I use 3 stock cubes in boiling water)
  • 3/4 cup white wine
  • salt and freshly ground black pepper
  • freshly grated parmesan cheese


  1. Microwave oil and butter in a deep 2-litre capacity microwave-safe dish for 1 minute.
  2. Add onion and microwave on High for 4 minutes.
  3. Stir in rice, mushrooms, stock, wine and season lightly with salt and pepper.
  4. Cover loosley and microwave for 10 minutes.
  5. Remove and stir well.
  6. Microwave, covered, for a further 8 minutes, or until rice is just tender and risotto is creamy in texture.
  7. Cover and leave to stand for 3-4 minutes.
  8. Stir gently with a fork and serve with parmesan cheese.

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